BORNYL BUTYRATE

CAS: 13109-70-1 FLAVORING AGENT OR ADJUVANT

BORNYL BUTYRATE is a synthetic flavoring compound used to impart herbaceous and woody notes in foods and beverages. It is listed in FDA’s Substances Added to Food inventory and evaluated by JECFA for flavor use. Regulatory numeric intake limits are not established, but it has been concluded to pose no safety concern at current intake levels.

What It Is

BORNYL BUTYRATE is an organic ester compound primarily used as a flavouring agent in foods and beverages. This ingredient has the CAS Number 13109-70-1 and is known by several synonymous chemical names including butyric acid, 2-bornyl ester and endo-bornyl butanoate. In flavour chemistry it is classified as a monoterpenoid ester with an herbaceous, slightly woody aroma profile that contributes complexity to certain formulations. Although it does not have a specific INS (International Numbering System) or E-number assigned, it is recognized in flavour inventories such as the FDA’s Substances Added to Food and the Joint FAO/WHO Expert Committee on Food Additives (JECFA) flavouring database, where it is referenced for its technical function as a flavouring agent or adjuvant. Its presence in food products is to provide sensory characteristics rather than nutritional value, and its usage is typically governed by good manufacturing practices rather than strict quantitative limits in most regulatory jurisdictions. The chemical identity of BORNYL BUTYRATE and its role as a flavouring ingredient align with industry standards for characterizing food additives, including listing of synonyms and molecular descriptors.

How It Is Made

BORNYL BUTYRATE is produced through a standard esterification chemical synthesis. In this process, borneol (a bicyclic terpene alcohol) reacts with butyric acid under acidic conditions to form the ester linkage between the alcohol and acid functional groups. Acid catalysts such as sulfuric acid or organic sulfonic acids are often used to accelerate the reaction and remove water by‑products, driving formation of the desired ester. The resulting compound is then purified to food‑grade quality using distillation and chromatography techniques to ensure appropriate purity for use as a flavouring. In industrial settings, synthesis methods and purification protocols are optimized to yield material with consistent sensory qualities and minimal impurities. Because BORNYL BUTYRATE is a hydrophobic, colourless liquid, it is usually handled and stored under conditions that prevent oxidation and degradation, with precautions for flammability due to its organic nature. The manufacturing process adheres to good manufacturing practice standards that ensure consistency in production and compliance with applicable food and flavour ingredient quality specifications.

Why It Is Used In Food

BORNYL BUTYRATE is used in food and beverage formulations for its aromatic contributions and flavour modifying effects. As a flavouring agent or adjuvant, it enhances and balances the sensory profile of products, contributing subtle herbaceous, woody, and balsamic notes that are difficult to achieve with base ingredients alone. Its use is particularly prevalent in applications where complex aromatic layers are desirable, such as in confectionery, baked goods, savoury sauces, and select beverages. Because it is used in relatively small amounts to impart sensory impact, BORNYL BUTYRATE does not significantly alter nutritional composition but plays a key role in the overall flavour experience. Flavorists may combine it with other esters, aldehydes, and terpenoid compounds to achieve specific taste profiles that resonate with consumer expectations for authenticity or novelty. The compound’s compatibility with other organic flavour molecules and its stability under typical processing conditions make it a versatile tool in product development, especially in applications requiring nuanced aromatic notes.

Adi Example Calculation

Because a numeric Acceptable Daily Intake (ADI) has not been established for BORNYL BUTYRATE by regulatory bodies with explicit numeric criteria, an illustrative calculation cannot be provided with specific numbers. In flavour chemistry contexts, hypothetical intake calculations usually consider the concentration of a flavouring agent in a food product and the amount of that product consumed. If a numeric ADI were available, one would multiply the hypothetical intake by body weight to compare that value to the ADI threshold, ensuring it remains below the regulatory limit. However, in the absence of a defined numeric ADI for BORNYL BUTYRATE, readers should understand that regulators have concluded current use levels present no safety concern, and detailed intake examples with numbers are not established by authoritative criteria.

Safety And Health Research

Evaluations by expert bodies have considered the available toxicological data for BORNYL BUTYRATE in the context of its use as a flavouring agent, with conclusions indicating no safety concern at current levels of intake when used for intended purposes. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has assessed this compound and reported a lack of safety concerns under typical dietary exposure conditions, consistent with many flavouring esters that contribute only trace amounts to food products. Toxicological considerations for flavouring agents generally include examination of acute toxicity, metabolism, and potential genotoxicity, though specific published studies for BORNYL BUTYRATE may be limited. The absence of explicit numeric hazard benchmarks such as an Acceptable Daily Intake (ADI) assigned by regulators reflects the low exposure levels associated with its use rather than evidence of adverse effects. Nonetheless, like all flavouring substances, safety assessments include the application of conservative principles to ensure that typical uses do not result in intakes approaching levels of toxicological concern. Continued monitoring of scientific literature and regulatory updates contributes to maintaining an up‑to‑date understanding of safety for consumers.

Regulatory Status Worldwide

BORNYL BUTYRATE is listed in the U.S. FDA’s Substances Added to Food inventory (formerly EAFUS), indicating that it has been identified as a flavouring substance used in foods, though this listing does not by itself constitute an explicit federal regulation or quantitative use limit. The FDA inventory serves as a reference for substances that may be present in food products when used according to good manufacturing practice, but detailed regulatory allowances or restrictions in the Code of Federal Regulations for BORNYL BUTYRATE have not been established with specific numeric criteria. Internationally, the Joint FAO/WHO Expert Committee on Food Additives (JECFA) evaluated BORNYL BUTYRATE and concluded that when used as a flavouring agent there is no safety concern at current intake levels, reflecting expert assessment of its safety profile for intended uses. This evaluation is typical for many flavouring agents that are used at very low concentrations in foods. In many regions, flavouring substances including BORNYL BUTYRATE are governed by broad provisions that require usage be consistent with good manufacturing practices rather than by specific quantitative limits, and compliance with applicable labelling and safety requirements remains the responsibility of manufacturers and regulatory authorities.

Taste And Functional Properties

BORNYL BUTYRATE exhibits a complex aroma that is often described as herbaceous, slightly woody, and reminiscent of natural resinous saps. These sensory characteristics make it valuable in enhancing or rounding out flavour profiles, particularly in products that benefit from depth and complexity rather than overt sweetness or acidity. Functionally, BORNYL BUTYRATE is relatively hydrophobic and dissolves well in alcohols and oils, enabling it to integrate into flavour blends that are lipid‑based or require good solubility in non‑aqueous phases. Its solubility behaviour influences how it is incorporated into various product matrices and impacts sensory perception; for example, in fat‑rich baked goods or emulsified sauces, it disperses well to deliver consistent aroma notes. The stability of BORNYL BUTYRATE under typical processing conditions, such as mild heat and neutral pH ranges, allows it to retain its organoleptic properties during mixing and cooking. However, like many esters, prolonged exposure to high heat or extreme pH can lead to hydrolysis or transformation to other aroma compounds, which flavourists account for when designing formulations. Overall, BORNYL BUTYRATE’s combination of aroma quality and functional behaviour underpins its selection as an ingredient where nuanced flavour impact is desired.

Acceptable Daily Intake Explained

Regulatory bodies such as the Joint FAO/WHO Expert Committee on Food Additives (JECFA) may express views on the safety of food flavouring agents in terms of Acceptable Daily Intake (ADI) or similar concepts. An ADI represents the amount of a substance considered safe to consume every day over a lifetime without appreciable health risk, typically incorporating safety factors derived from toxicological data. For many flavouring esters including BORNYL BUTYRATE, specific numeric ADIs are not assigned because typical dietary levels are extremely low and pose no safety concern based on expert evaluations. In such cases, regulators may conclude that current uses do not raise safety concerns without establishing a numeric intake limit. It is important for readers to understand that absence of a numeric ADI does not imply unrestricted use but rather reflects consensus that exposures under intended use conditions are far below levels that would warrant a quantified intake limit, provided good manufacturing practices are followed.

Comparison With Similar Additives

BORNYL BUTYRATE can be compared with other flavouring esters such as ethyl butyrate and amyl butyrate that also contribute characteristic fruity or complex aroma notes in foods. While ethyl butyrate is commonly associated with fruit‑like, pineapple and orange aromas, BORNYL BUTYRATE provides a more herbaceous and woody nuance, illustrating how different ester structures influence sensory character. Amyl butyrate, which resembles pear or apricot notes, highlights the diversity of ester flavouring agents used to achieve specific sensory outcomes. Compared to these simpler esters, BORNYL BUTYRATE’s bicyclic terpene backbone imparts a distinct aromatic quality that is particularly valuable in nuanced flavour systems. Functionally, all such esters are used at low levels consistent with good manufacturing practices, with safety assessments typically concluding no concern at typical intakes due to low exposure levels. This comparison illustrates both sensory and regulatory similarities across flavouring esters used in the food industry.

Common Food Applications Narrative

BORNYL BUTYRATE finds application across a variety of food and beverage categories where nuanced flavour enhancement is sought. In baked goods such as artisanal breads and sweet pastries, it can contribute supporting aromatic notes that complement natural ingredients like vanilla, spices, or fruit essences. In confectionery products including chocolates and gummies, its subtle herbaceous character can deepen complexity and balance sweetness, especially in premium or craft formulations. Savoury sauces and seasonings may also incorporate BORNYL BUTYRATE to help round out herbal and woody undertones that elevate the perception of depth and richness in the finished product. Beverages including teas, specialty sodas, and flavour‑infused waters may use it sparingly to enhance aromatic layers without overpowering primary flavour notes. Because these applications leverage flavour compounds at low concentrations, the sensory experience becomes a key attribute that differentiates products in a competitive marketplace. Formulators typically integrate this ingredient within broader flavour systems, understanding that its contribution is part of a delicate balance among many components that define the final aromatic profile. As a result, BORNYL BUTYRATE is associated with diverse applications that value complexity, from complementary ingredients in baked and confectionery goods to nuanced additions in savoury and beverage categories.

Safety & Regulations

FDA

  • Notes: Inclusion in FDA’s Substances Added to Food inventory does not constitute a specific regulatory approval with numeric criteria.

EFSA

  • Notes: No specific EFSA numeric ADI established.

JECFA

  • Notes: JECFA concluded no safety concern at current intake levels; numeric ADI is not established on the d entry.
  • Adi Display: No safety concern at current intake levels

Sources

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